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Plate of gluten-free orange chicken with garnishes on a table

Gluten-Free Orange Chicken

Enjoy crispy chicken pieces coated in a luscious orange sauce that brings the vibrant flavors of takeout into your home—without the gluten!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes)
  • 2 large eggs, beaten
  • 2 cups vegetable oil for frying (about) with a high smoke point
Orange Sauce
  • 3/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons gluten-free soy sauce
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch or tapioca starch (for thickening)
  • 2 tablespoons water (for cornstarch slurry)

Method
 

Preparation
  1. Cut the boneless chicken breasts into bite-sized pieces and pat them dry with paper towels to ensure the coating sticks perfectly during frying.
  2. In one bowl, beat the eggs. In another bowl, place the gluten-free flour. Dip each chicken piece into the eggs, then thoroughly coat with the gluten-free flour to achieve that signature crispy texture.
Cooking
  1. Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Avoid overcrowding the pan for even cooking and optimal crunch.
  2. In a small saucepan, combine freshly squeezed orange juice, orange zest, gluten-free soy sauce, honey, minced garlic, and ginger. Warm over medium heat.
  3. Mix cornstarch with water to create a slurry and gradually add it to the sauce while stirring until the sauce is thick, glossy, and silky.
  4. Pour the sauce over the fried chicken, tossing gently to coat every piece evenly. Serve immediately to maintain the best crunch and flavor.

Notes

Timing is everything: Fry the chicken in small batches—it might take a little longer, but you’ll thank yourself when they come out perfectly crisp. Don’t have honey? Maple syrup works just as wonderfully and adds a subtle twist to the flavor. If you want an extra crunchy bite, try double coating the chicken—one dip in the egg and flour, then repeat! Prep the sauce in advance and store it in the fridge until you're ready to fry the chicken.